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Spicy Corn Chowder with Shrimp
If you grew up in the Midwest, you are probably already familiar with corn chowder. In case you haven't seen this soup before, it's more or less as you would expect - similar to clam or fish chowder, but with corn taking the place of the clams or fish in the recipe. Like clam chowder, there is also a creamy version and a thinner, tomato broth based version (much like Maryland style chowder, but again, with corn instead of seafood).
This recipe is decidedly in the creamy camp; though you will not have to choose between seafood chowder and corn chowder here, since this recipe has both included. It is not exactly health food, given the amount of butter and cream in this recipe, but sometimes, a rich meal is a treat you can give yourself.
This corn chowder has just enough of a kick to keep things from getting dull, largely thanks to the addition of a little chile de arbol; if you would like a spicier chowder, then by all means, add more chile de arbol or feel free to have some sliced jalapenos on the side when you serve your chowder.
Corn and Poblano Chowder
Ingredients -
1 large yellow onion, diced
6 cloves garlic
3 stalks celery, chopped
2 fresh poblano peppers, seeded and diced
1 quart heavy cream
2 tbsp butter
1 quart half-and-half or cream
1 tbsp lobster base (may be omitted
)
1 tsp ground dried chile de arbol
˝ cup butter
˝ cup all-purpose flour
1 lb corn kernels, frozen or cut from fresh cooked corn (not canned)
˝ pound shrimp, peeled, deveined and diced
A pinch of sugar
salt and black pepper, to taste
Grilled shrimp and lobster pieces on skewers, for serving
Lime wedges, for serving
Preparation:
Puree the garlic, onion, and celery in a blender or food processor, along with just enough water to keep the blender going.
Sauté the poblano in 2 tbsp butter over medium heat for a few minutes until it begins to soften, then add the garlic, onion and celery mixture and continue cooking for 4-5 minutes, stirring regularly.
Add the half and half or cream and lobster base (if using), along with black pepper and the chile de arbol. Bring the mixture to a boil, stirring regularly.
In a small saucepan or skillet, melt ˝ cup butter and mix in flour to make a roux, stirring constantly.
Mix slowly into the chowder, stirring until it thickens and all of the roux is mixed in.
Add the corn and cook for another 10 minutes for the corn to heat through. Serve with a pinch of cumin on top each bowl and a skewer of grilled shrimp and lobster meat.
(Serves 4 - 6)
Photo Description:
In the early autumn, this corn chowder is a great way to use up some of that overabundant late summer/early fall sweet corn at farmer's markets (or perhaps your own garden, if you have a large yard and grow your own corn). Spicy, creamy, satisfying, and surprisingly complex, this is a little different from the corn chowder you may remember from your childhood. It is a grown up version of the comfort food classic that even kids might love, as long as they enjoy seafood and a little Mexican flair in their meals.
